Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Nutrition per serving
Calories8435 kcal (422%)
Total Fat575.2 g (822%)
Carbs319.5 g (123%)
Sugars230.5 g (256%)
Protein481 g (962%)
Sodium11291.9 mg (565%)
Fiber19.5 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the meat:
1 x 3kgboneless brisket
flat piece
olive oil
coarse salt
coarse black pepper
6carrots
large, diced coarsely
400gbaby leeks
sliced thinly
For the sauce:
Instructions
Step 1
Season brisket well with salt and pepper. Brown on all sides in a pot with some olive oil.
Step 2
Remove from pot and sauté carrots and leeks in a little more olive oil until browned and golden.
Step 3
Preheat oven to 160 °C (350 °F).
Step 4
Place roast in a sprayed roasting pan. Top with the carrots and leeks. Cover with foil and roast on middle rack for about 1½ hours.
Step 5
Uncover meat, remove carrots and leeks and set aside.
Step 6
Bring sauce ingredients excluding chutney to a boil and simmer for half an hour or until reduced and thickened. After reducing, stir in the chutney. Set aside.
Step 7
Pour sauce over meat and roast uncovered for another 1.5 hours or until meat is softened, basting frequently.
Step 8
To serve: Spoon some sauce into the serving platter, layer sliced meat on top, spoon more sauce over meat and spread carrots and leeks down centre on top of meat.
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